| 1/4 c. vegetable oil |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1/2 c. wine vinegar |
2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.09 |
| 1/2 c. onions, minced |
2 teaspoons |
$0.79 per pound
|
$0.01 |
| 1 c. Worcestershire sauce |
1 tablespoon |
$5.29 per 10 fluid ounces
|
$0.35 |
| 1 teaspoon dry basil |
0.08 teaspoon |
$2.59 per cup
|
$0.00 |
| 1 teaspoon dry rosemary |
0.08 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| 1/2 teaspoon black pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 teaspoon salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 3 to 4 lbs. beef chuck roast |
4 2/3 oz |
n/a
|
|
| Total per Serving |
$0.48 |
| Total Recipe |
$5.81 |
Suggestions?